Field of the invention

The present invention relates to liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains pea protein and is stable in coffee and tea.

Background

Certain consumers wish to consume less milk or do not want to consume milk at all, for example, because of its animal origin, due to lactose intolerance or due to dairy allergies. They may also see potential environmental sustainability issues.

As a consequence, consumers seek alternatives to milk. Alternatives to milk do exist and the dairy alternatives market is growing by 11% each year and finding an alternative with good nutrition and taste will be a major advantage in this competitive field.

WO 2013078510 discloses a nut-based milk analogue composition that has a substantially similar nutritional profile as cow milk.

CA2982280 discloses a method of producing a milk alternative, without necessarily adding a gum or emulsifier or starch, using chickpeas and/or other whole legumes or lentils (regular, sprouted or fermented), using pea protein, chickpea protein and/or a combination of plant-based protein (regular, sprouted or fermented), using flax seed oil and/or other vegetable oil, through high rotation mixing, heat and pressure, producing a very smooth mouthfeel. Pea protein containing milk alternatives are commercially available.

However, consumers increasingly search for liquid food compositions that can be used as dairy alternatives that have an excellent nutritional value and a pleasant taste profile. In particular, there is a need for such liquid food compositions that are high in protein, fiber and calcium.

In particular the inclusion of fiber while maintaining a pleasant taste and texture profile appears to be difficult. In accordance with this US20130196028A1 discloses a method of making a chickpea soluble fraction, but which includes the removal of dietary fiber by filtration.

Also, if milk protein is replaced by plant protein sources, this often results in an unpleasant taste, and the composition can be perceived as bitter and/or astringent.

It would therefore be desirable to provide a liquid food composition that can be used as milk alternative, contains fiber and that has a good nutritional profile and taste profile.

Furthermore, there is a need for milk alternatives which are stable during several weeks of storage without formation of separation e.g. gel formation.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

Object of the invention

The objective of the present invention is it to improve the state of the art and in particular to provide a liquid food composition that can be used as dairy alternative and that is high in protein, fiber and calcium, that provides a good nutritional profile, and a good taste profile. Summary of the invention

The present invention provides the improvement by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

In a first aspect, the invention relates to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, and stabilizing salts, and wherein the liquid food composition does not comprise dairy protein, is free from gellan gum, and has a pH in the range of 7.0 to 8.0, preferably a pH from 7.4 to 7.7.

As used in this specification, the words “comprises”, “comprising”, and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean “including, but not limited to”.

The present inventors have shown that the composition of the present invention achieves the objective of the present invention and - in particular - that a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, and stabilizing salts, and wherein the liquid food composition does not comprise dairy protein, is free from gellan gum, and has a pH in the range of 7.0 to 8.0, preferably a pH from 7.4 to 7.7 can be high in protein, high in calcium and high in fiber and achieves the objective of the present invention. The composition of the present invention was found to have a surprisingly pleasant taste profile despite the high pea protein and the high fiber content. The composition of the present invention was further found to be surprisingly stable in coffee and in tea, even without the addition of tripotassium citrate.

Brief Description of the Drawings

Figure 1 shows the results of a stability test of the composition of the present invention in tea and in coffee.

Figure 2 shows in table format some of the compositions that have been prepared and that achieve the objective of the present invention.

Detailed description of the invention

Consequently, the present invention relates in part to a liquid food composition a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, and stabilizing salts, and wherein the liquid food has a pH in the range of 7.0 to 8.0, preferably a pH from 7.4 to 7.7.

The liquid food composition in accordance with the present invention does not comprise dairy protein or gellan gum.

The term “food” shall be understood in accordance with Codex Alimentarius as any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food" but does not include cosmetics or tobacco or substances used only as drugs.

For the purpose of the present invention, a food may be considered high in fibre if the product contains at least 6 g of fibre per 100 g or at least 2.5 g of fibre per 100 kcal.

For the purpose of the present invention, a food may be considered high in protein, if at least 20% of the energy value of the food is provided by protein.

For the purpose of the present invention, a food may be considered high in calcium, if the product contains at least twice the value of ‘source of calcium’. A food may be considered a ‘source of calcium’ if the product contains at least a significant amount as defined in the Annex to Directive 90/496/EEC or an amount provided for by derogations granted according to Article 6 of Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods. 15 % of the recommended allowance supplied by 100 g or 100 ml or per package if the package contains only a single portion should be taken into consideration in deciding what constitutes a significant amount.

Pea protein isolate is commercially available from many sources, for example from suppliers such as Cosucra and Roquette.

Dairy proteins are milk proteins synthesized in the mammary gland and comprise caseins and whey proteins. For example, dairy proteins may comprise caseins, B- lactoglobulin, a-lactalbumin, blood serum albumin, immunoglobulins, lactoferrin, and transferrin.

In a preferred embodiment of the invention, the fibers are from a source of fibers selected from the group consisting of chicory root, sugar beetroot, sugar cane, Jerusalem artichoke or combination thereof, and wherein the fibers are preferably inulin from chicory root.

Inulin is a plant-based fiber and can be obtained from many plant sources, chicory, for example. It is associated with many health benefits. It may improve digestive health, e.g., through its prebiotic properties, relieve constipation, and help control diabetes. Studies have shown that inulin can help stimulate the growth of beneficial bacteria in the gut, which may have positive effects on health.

The composition of the liquid food composition in accordance with the present invention may be adjusted so that the final composition has a good taste profile, a good nutritional profile and resembles the appearance and texture of milk. It has been found that promising results is obtained with a composition wherein the composition comprises 2.5-3.0 wt. % pea protein isolate, 1.1-3.5 wt. %, preferablyl.1-2.0 wt. % vegetable oil, 1.0- 2.4 wt. %, preferably .8 - 2.4 wt. %, added sugar, 1.5 - 3.0 wt. % fiber, 0.3- 0.5 wt. % source of calcium, and 0.05 to 1 wt. % stabilizing salts. Alternatively, a lower sugar composition comprising 2.5-3.0 wt. % pea protein isolate, 1.1-3.5 wt. %, preferablyl.1-2.0 wt. % vegetable oil, 1.0 - 2.4 wt.%, preferably 1.8 -2.4 wt. %, added sugar, 1.5 - 3.0 wt. % fiber, 0.3 - 0.5 wt. % source of calcium, and 0.05 to 1 wt. % stabilizing salts may be preferred.

In a preferred embodiment, the stabilizing salts are selected from the group consisting of monopotassium phosphate, dipotassium phosphate, sodium bicarbonate, magnesium carbonate or a combination thereof. It has surprisingly been found that the addition of the phosphates in the composition comprising inulin fibers resulted in a composition with a particularly pleasant mouthfeel and very little bitterness, astringency or other off-taste normally associated with pea protein. This is even more surprising as inulin is known to have properties as taste enhancer, and there is a worry that a taste enhancer might enhance the “earthy”, “beany”, “bitter”, and “chalky” off-tastes pea-protein is well-knownlt is preferred that the calcium source for fortification is selected from the group consisting of tri-calcium phosphate, calcium carbonate, calcium lactate, calcium chloride, calcium lactogluconate, di-calcium phosphate, tri-calcium citrate or a combination thereof. The calcium source preferably providing 0.06-0.20 wt. %. calcium in the liquid food product. Thus, in a preferred embodiment of the liquid product according to the invention it comprises 0.06-0.20 wt. %. calcium.

If the composition of the present invention is used as milk alternative, many consumers may wish to add the composition to coffee, both of which are acidic beverages and - hence - often lead to unwanted protein coagulation. The inventors were surprised to see, that with the composition of the present invention such unwanted protein coagulation could be avoided. The inventors find further that if dipotassium phosphate is added to the composition of the present invention, the stability of the liquid food composition of the present invention in hot tea or coffee can even further be increased. Particularly advantageous results were obtained, if the composition of the present invention contained in an amount of about 0.3 - 0.8 g phosphate per 100 ml.

According to the invention it has been found that it even further improves the flavor profile of the composition of the present invention. For this, the inventors have successfully used flavoring agents. Hence, the liquid food composition in accordance with the present invention may further comprises a flavoring agent or a combination of flavoring agents. For example, the flavoring agent may be selected from the group consisting of milk mouthfeel flavor, vanilla flavor, coconut flavor, almond flavor, hazelnut flavor or combinations thereof. Very good results were obtained, when the composition contained milk mouthfeel flavor as only flavoring agent. Also, very good results were obtained, when a combination of milk mouthfeel flavor and vanilla flavor, a combination of milk mouthfeel flavor and coconut flavor, or a combination of milk mouthfeel flavor and almond flavor were used.

In a preferred embodiment of the invention, the liquid food composition is free of gums. In an alternative composition gums may be present in form of xanthan, guar gum, carrageenan or a combination thereof.

It is preferred that the vegetable oil is high oleic vegetable oil, preferably high oleic sunflower oil. As sunflower oil, any sunflower oil may be used. High quality sunflower oils are however preferred. Sunflower oil can be considered a healthy oil with a high stability. Sunflower oil has a rich content of vitamin E. It also has a good fatty acid profile containing with linoleic acid a polyunsaturated fatty acid and with oleic acid a monounsaturated fatty acid. It is well-known that, for example through a specific cultivation of the sunflowers and through adjusted manufacturing processes, oils with different fatty acid proportions can be manufactured. Oleic acid has been associated with several health benefits such as decreased low-density lipoprotein (LDL) cholesterol, and reduced blood pressure, for example. Hence, some consumers may prefer an oil with a high oleic acid content. High oleic sunflower oil is known and commercially available. High oleic sunflower oil is very high in oleic acid. High oleic sunflower oil is usually defined as having a minimum 80 percent oleic acid. Consequently, m one embodiment of the liquid food composition of the present invention the sunflower oil may be high oleic sunflower oil.

Sugar is used in the composition of the present invention to adjust the sweetness of the composition naturally to the sweetness of milk. Many sugars can be used for this purpose. Preferably the sugar is from sugar cane or beet. For example, the sugar used in the framework of the present invention may be cane sugar. Cane sugar, in particular unprocessed cane sugar may contain small amounts of essential minerals and/or a certain amount of antioxidants.

Whole milk has an energy content of about 60 kcal/ 100ml and milk with a 1% fat content has slightly above of 40 kcal/ 100 ml. Many consumers prefer products with a lower caloric content, and - hence - it would be desirable, if the composition of the present invention had a caloric content of 40 kcal/ 100ml or below. The inventors were satisfied to see that the composition of the present invention achieves this. Hence, the liquid food composition in accordance with the present invention may have an energy content of 50 kcal/ 100ml or below. For example, the liquid food composition in accordance with the present invention may have an energy density in the range of 20-65 kcal/100 ml, preferably 20-50 kcal / 100 ml.

Milk is a rich source of nutrition for a person needs. As such it provides good amounts of many of the nutrients necessary for the growth and maintenance of the human body. Many consumers would hence prefer, a milk alternative to also have a good nutritional profile.

In view of this, the composition of the present invention may be high in protein, high in fiber and/or high in calcium.

For example, the food composition of the present invention may comprise per 100 ml about 2.0-2.6 g protein, about 1.3-1.7 g fat, about 2.2- 2.8 g carbohydrates, and about 1.8- 2.8 g fiber.

The composition of the present invention may further be enriched with vitamins, for example vitamins A, D, B2, and/or B 12.

For example, the liquid food composition in accordance with the present invention may comprise vitamins selected from the group consisting of vitamin A, vitamin D, vitamin B2 and vitamin B12. In one embodiment of the present invention, the liquid food composition of the present invention may comprise per 100 ml 120-170 mg calcium, 120-170 pg vitamin A, 0.75-1.2 pg vitamin D, 0.21- 0.30 mg vitamin B2 and/or 0.38-0.6 pg vitamin B 12.

For example, the liquid food composition in accordance with the present invention may comprise per 100ml 2.5-3.0 g pea protein isolate, 1.1-1.5 g sunflower oil, 1.8-2.4 g sugar, 2.0- 3.0 g inulin, 0.3-0.5 g tribasic calcium phosphate, 0.5-0.9 g potassium phosphates, 120-170 mg calcium, 120-170 pg vitamin A, 0.75-1.20 pg vitamin D, 0.21-0.30 mg vitamin B2 and/or 0.38-0.60 pg vitamin B 12.

The inventors have for example prepared a composition comprising per 100ml about 2.8 g pea protein isolate, 1.2 g sunflower oil, 2.1 g sugar, 2.7 g inulin, 0.45 g tribasic calcium phosphate, 0.7 g potassium phosphates, 160mg calcium, 160 pg vitamin A, 1.0 pg vitamin D, 0.28 mg vitamin B2 and/or 0.5 pg vitamin B 12.

Oats are an excellent source of dietary fiber and are brought into association with many health benefits, such as - for example - a reduction of serum cholesterol levels in the body. Oats contain more soluble fiber than most other grains and are high in protein and healthy fats, and lower in carbohydrates than most other whole grains. Consequently, many breakfasts, such as porridge, for example are based on oats and several breakfast cereals are based on oats as well.

To further improve the nutritional profile of the composition of the present invention oat flour may be added to the composition of the present mvention. The present inventors were surprised to see that this was possible without any substantial negative impact on the flavor profile and texture of the composition of the present invention.

Hence, the liquid food composition in accordance with the present invention may further comprise oat flour wholemeal. For example, the composition of the present invention may further comprise per 100 ml 0.45 - 0.75 g oat flour wholemeal.

For example, the liquid food composition in accordance with the present invention may comprise per 100ml 2.5-3.0 g pea protein isolate, about 1.1-1.5 g sunflower oil, 1.8-2.4 g sugar, 2.0-2.4 g inulin, 0.45-0.75 g oat flour wholemeal, 0.3-0.5 g tribasic calcium phosphate, about 0.5- 0.9 g potassium phosphates, 120- 170 mg calcium, 120-170 pg vitamin A, 0.75-1.20 pg vitamin D, 0.21-0.30 mg vitamin B2 and/or 0.38-0.60 pg vitamin B 12.

The inventors have for example prepared a composition comprising per 100ml 2.8 g pea protein isolate, 1.2 g sunflower oil, 2.1 g sugar, 2.2 g inulin, 0.55 g oat flour wholemeal, 0.45 g tribasic calcium phosphate, 0.7 g potassium phosphates, 160mg calcium, 160 pg vitamin A, 1.0 pg vitamin D, 0.28 mg vitamin B2 and/or 0.5 pg vitamin B 12.

The liquid food composition in accordance with the present invention may be consumed warm, at ambient temperature or cooled. It may be preferred, if the liquid food composition in accordance with the present invention is stable at ambient temperatures, allowing distribution and storage without additional cooling facilities.

It may be used as a drink. For example, the liquid food composition in accordance with the present invention may be used as a plant-based milk alternative. One advantage of the composition of the present invention is that it is stable in some io acidic environments. Coffee, for example may have a pH m the range of 5, tea typically may have a pH in the range of 6. The liquid food composition in accordance with the present invention may be stable in acidic food compositions, such as coffee or tea. “Stable” is to be understood in this case as showing no visible protein coagulation during at least 10 minutes. Hence, the liquid food composition in accordance with the present invention may be used as coffee or tea whitener. It has been found that when the liquid food composition has a a pH in the range of 7.0 to 8.0, preferably a pH from 7.4 to 7.7, this stability is obtained. In particular, when the liquid food composition is added to a food composition having a pH in the range of 5.0 to 7.0.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

Examples

The inventors have prepared a liquid dairy alternative composition using per 100 ml 2.8 g pea protein isolate, 1.2g sunflower oil, 2.1 g cane sugar, 0.15 g gellan gum, 0.45 g tribasic calcium phosphate and 2.7 g inulin. To this composition they have added 0.7 g dipotassium phosphate to produce a liquid food composition in n accordance with the present invention.

The composition was tested by an expert and found to be significantly less astringent and less bitter with the phosphate buffer system than without the phosphate buffer system.

The inventors have also assessed the stability of the liquid food composition in accordance with the present invention in tea and in coffee. The results are shown in figure 1. However, this composition showed a gelly sediment starting at around 4 months shelf life. While it was first reversible by shaking it started to be gelly and irreversible after 5 months. It was found that the issue was due to deacylation of gellan gum at high pH values (pH > 7.5).

Further liquid dairy alternative were prepared in particular a composition using per 100 ml 2.8 g pea protein isolate, 1.2 g sunflower oil, 2.1 g cane sugar, 0.36 g tribasic calcium phosphate and 2 g inulin; and with and without added potassium phosphates.

While without the phosphate buffer system precipitation was clearly detected, both in coffee and in tea, with the phosphate buffer system no precipitation was detected.

This composition was stable over shelf life and no gelly sediment was observed.

It was found that the compositions as described in figure 2 without gellan gum achieved the objective of the present invention.